Cooking Ham Steak on the Stove

When you’re craving something savory and satisfying but don’t want to fire up the oven, cooking a ham steak on the stove is the way to go. It’s quick, easy, and delivers a juicy, flavorful result every time. Plus, ham steak is an option for any meal, whether you want a hearty breakfast, a quick and easy lunch, or a no-fuss dinner.

Let’s dive into how to cook the perfect ham steak right on your stovetop.

What Kind of Ham to Use

Ham steak isn’t the same as a spiral ham. Ham steaks are sliced from a bigger portion of steak, often about 1-2 inches thick and wrapped individually. You’ll usually find larger ham steaks with a portion of the ham bone in place, but you might also see packages of smaller ham steaks wrapped together.

Which type should you choose? The larger ham steaks are great for feeding the family for dinner. Cook the entire portion and slice it into individual portions after heating it through. This is also a good option if you want to keep the ham bone for something else, like making broth or soup.

Choose the smaller slices if you’re looking for individual portions for breakfast or lunch. They’re usually sized perfectly for sandwiches, so you can use only what you need and save the rest in the fridge for another time. 

What Type of Pan to Use

Choosing the right type of pan for anything you cook on the stove is important, including ham steak. You always want to make sure your pan is large enough for what you’re cooking and able to withstand a lot of heat on the pan when you’re searing. This all holds true for stove-top ham steaks.

You have a few options here:

• Cast iron skillet: A cast iron skillet retains heat well, ensuring an even cook and a beautiful sear on the outside. If you care for your skillet well, you shouldn’t have problems with the ham sticking to the surface. Just use caution when using a cast iron skillet, as it can burn the steak easily and the handle can get extremely hot when cooking. 
• Non-stick skillet: If ease of use and quick cleanup are your priorities, a non-stick skillet can do the job. On quality non-stick skillets, you can usually get just as good of a sear as you would with a cast-iron skillet. Just be mindful not to use too high of heat, as non-stick surfaces can be damaged if overheated.
• Griddle pan: A griddle pan with ridges can give your ham steak those appealing grill marks while allowing excess fat and moisture to drain away, giving the ham just the right amount of crisp.

Tips for Success

Here are some expert tips before you cook your ham steak on the stove:

• Don’t overthink it: Ham steak is quite literally one of the easiest things you’ll ever cook on your stove. Keep it simple—that’s what it’s there for!
• Remember that it’s already cooked: Most ham steaks are cooked when you get them, so really, all you’re doing is reheating them. They don’t take a lot of time, so be careful when timing out the rest of the meal. In most cases, you’ll probably need to cook the ham steak last. 
• Add a glaze: You can glaze ham steak just as you would a spiral ham. If going this route, do so during the last couple minutes of cooking. You can also glaze the ham steak and place the ham under the broiler for 1-2 minutes to caramelize the glaze.
• Give it space: Make sure your skillet gives the ham steak plenty of room to cook. If the ham steak is cramped with its sides curling up along the edges of the skillet, it may not reheat evenly.

Prepare the Ham Steak

The best part about cooking ham steak is that it requires little to no preparation. The main thing to look for is excess fat on the ham, which you’ll sometimes find around the edges of ham steak, especially whole ham steaks that haven’t already been trimmed to smaller portions. Remove these chunks of fat with a sharp knife.

Otherwise, you’ll just need to season your ham steak. Ham naturally has a high sodium content, so you may not want to add too much salt until you taste it. However, you can still sprinkle other seasonings, like black pepper, onion powder, or a little brown sugar, on both sides of the ham steak.

Recipe Variations

You might think there’s only one way to enjoy ham steak cooked on the stove, but there are ways to make it different from its original packaged form. 

As we mentioned, a glaze is always an option. This classic variation is best when sweet, as it balances the savory and salty side of ham steak. For example, try a maple or honey glaze brushed onto the ham after heating it thoroughly, followed by a couple of minutes under the broiler to thicken the glaze. 

For a more savory approach, consider adding herbs and spices to enhance the natural flavor of the ham steak. You could sauté garlic and rosemary in the pan before adding the ham or add a dash of smoked paprika or cayenne pepper to sprinkle a subtle smokiness or heat to the dish. 

Internal Temperature Matters

Since ham steak is usually pre-cooked, the goal when cooking it on the stove is to heat it through without drying it out. The ideal internal temperature for reheating a fully cooked ham steak is at least 140°F. More specifically, the USDA recommends reheating cooked hams packaged in facilities inspected by the USDA to 140°F, while hams packaged in non-USDA facilities should be cooked to 165°F. 

This temperature ensures it’s warm and safe to eat without overcooking. Use a meat thermometer to gauge the temperature accurately.

Stove Top Ham Steak Cooking Ingredients

You don’t need much to cook a ham steak on the stove. Here’s a short list of must-haves:

• 1 Ham steak
• 1 tbsp olive oil
• Black pepper, to taste
• Optional: Herb and spices or a ham glaze

Stove Top Ham Steak Cooking Instructions

Learn how to cook a ham steak on the stove, step-by-step, using the instructions below.

1. Preheat a large skillet over medium-high heat with olive oil for 2-3 minutes.
2. Pat the steak completely dry after removing it from its packaging. Sprinkle the ham with black pepper on both sides.
3. Place the ham in the skillet. Cook for 3-4 minutes until a sear forms. Flip to the other side and cook for another 3-4 minutes or until seared and heated all the way through to at least 140°F.
4. If you’re adding a glaze, turn the broiler on while cooking the ham. After the ham is heated thoroughly, brush the glaze on both sides. Transfer the ham steak to an oven-safe dish and place it directly under the broiler. Broil for 1-2 minutes to thicken and caramelize the glaze.
5. Rest the ham steak for one minute at room temperature before serving. 

Storage and Reheating

Before storing any ham steak leftovers, let it cool to room temperature. Then, wrap it tightly in plastic wrap and place it in an airtight food storage container before finding a spot for it in the refrigerator. Ham steak is safe to store for 3-5 days in the refrigerator.

Reheat the ham steak the same way you did the first time, although you won’t need to leave it in the pan quite as long because it’s already seared. Reheat for 1-2 minutes on each side until the temperature reaches at least 140°F.

Conclusion

Cooking ham steak on the stove is a simple and delicious way to enjoy this classic meat. With just a few ingredients and steps, you can create a satisfying dish in minutes for any meal of the day. Keep it classic with black pepper or add a sweet glaze for extra flavor; either way, it’s sure to be a new favorite.

Want to cut your own ham steaks? Choose our Berkshire Kurobuta boneless ham, which you can slice into ham steaks to enjoy for breakfast, lunch, and dinner.